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Prep 1 hr
Cook 24 hrs
These were a signature dish at the Santa Fe Bar & Grill in Berkeley, CA, back in the 80's. Worth doing them again!
- 1⁄2 lb black beans
- 6 -8 cups chicken stock
- 1 medium carrot, peeled & chopped
- 1 stalk celery, chopped
- fresh ground pepper
- 1 tablespoon dried ancho chile powder
- 1 tablespoon ground cumin
- 1 jalapeno chile, stemmed,seeded,and minced
- 1⁄2 cup chopped cilantro
- 1 teaspoon salt
- 1⁄4 cup olive oil
- fresh cilantro stem
- sour cream
- Sort and rinse the beans.
- Cover with plenty of water and soak overnight, or quick soak by boiling for 5 minutes, covering and letting sit for an hour.
- Drain well and combine in a large saucepan with 6 cups of stock, carrot and celery.
- Bring to a boil and then simmer over low heat until they are tender, about 1 1/2 hours.
- Add more stock if liquid falls below the surface of the beans.
- Pour into a colander and let drain about 2 hours.
- They must be thoroughly dry.
- Puree 3 cups of the beans in food processor, combining with the pepper, chile powder, cumin, jalapeno cilantro and salt.
- Mixture will be stiff and dry.
- Form into 4 equal balls.
- Press each ball between 2 sheets of waxed paper into a disk about 1/8 inch thick and 5 inches in diameter.
- Heat oil in large (preferably non-stick or well seasoned cast iron).
- Put cakes in without crowding.
- Do in batches if necessary, using more oil.
- Cook 2 minutes on each side.
- Garnish with cilantro sprigs.
- Serve with sour cream and salsa.